Gluten Free Lemon Shortbread
Delight your taste buds with these buttery, melt-in-your-mouth Gluten Free Lemon Shortbread cookies! Infused with the bright, zesty flavor of fresh lemon juice and zest, these treats strike the perfect balance between tart and sweet. Made with gluten-free all-purpose flour and cornstarch, the recipe delivers a tender, crumbly texture that's entirely gluten-free. Softened butter lends richness, while a hint of vanilla adds warm depth to every bite. Perfect for an afternoon tea, dessert platter, or simple everyday indulgence, these cookies are not only irresistibly delicious but also quick and easy to prepare, requiring just 15 minutes of prep time. For an extra touch of elegance, dust the finished shortbread with powdered sugar and serve to impress your guests with a homemade treat that's as flavorful as it is visually stunning!
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Ingredients
- 180 grams gluten-free all-purpose flour
- 40 grams cornstarch
- 65 grams powdered sugar
- 150 grams unsalted butter, softened
- 1 whole lemon (zested) lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Directions
Step 1
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, and salt. Set aside.
Step 2
In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter and powdered sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the lemon zest, lemon juice, and vanilla extract to the creamed butter mixture. Mix until fully incorporated.
Step 4
Gradually add the dry ingredients into the wet mixture, mixing on low speed until the dough comes together. The dough will be soft but not sticky.
Step 5
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
Step 6
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
Step 7
After chilling, roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Use a cookie cutter to cut out desired shapes and place them on the prepared baking sheet.
Step 8
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. Do not overbake.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve as is, or dust with additional powdered sugar for a beautiful finishing touch.
Nutrition Facts
| Serving size | 460.2 grams (460.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2163 |
| Total Fat 123.90g | 159% |
| Saturated Fat 77.40g | 387% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 328mg | 109% |
| Sodium 30mg | 1% |
| Total Carbohydrate 263.40g | 96% |
| Dietary Fiber 5.80g | 21% |
| Total Sugars 65.20g | |
| Protein 5.90g | 12% |
| Vitamin D 0IU | 0% |
| Calcium 68mg | 5% |
| Iron 1mg | 8% |
| Potassium 78mg | 2% |
Source of Calories